August was Missouri Wine’s Vignoles Month and to celebrate, we are sharing a Marinated Grilled Fruit Recipe. Grilled peaches and pears that have been marinated in Boenker Hill’s Vignoles white wine is the perfect end of summer dessert. The recipe and video on how to make it are below.
2 cups- Missouri Boenker Hill Vignoles (semi-sweet white wine)
½ cup- Marscarpone
2 oz.- Orange juice
1 tbsp- Honey
Fresh mint (Optional garnish)
Soak 12-15 skewers in warm water for 10-30 minutes. Wash and cut the peaches and pears into large slices. (Tip: Ripe but still slightly firm fruit is best for this recipe as it will soften some when marinated and when cooked.) Assemble the skewers, alternating between the peach and pear slices. Marinate the fruit in Missouri Vignoles for 1-2 hours.
While the fruit marinates, make the sauce by whisking together the marscarpone, orange juice and honey, adding additional orange juice until it reaches the desired consistency.
Grill the fruit skewers for 1-2 minutes on each side. Leave them on the grill just long enough to sear both sides; you don’t want to overcook the fruit. Remove the skewers from the grill, allow to cool slightly, drizzle with the sauce, garnish with fresh mint and enjoy!
July is Missouri Wine’s Concord Month and to celebrate, we are sharing two wine popsicle recipes!
At Boenker Hill, our Sweet Red Wine is made from Concord, which is a native American grape varietal. Even though Concord is a red wine, it’s usually served chilled. It’s light, sweet and very refreshing on a hot summer day and make’s the perfect popsicle to cool off. Stop in today to purchase your Sweet Red wine or buy it online.
Fruity Red Wine Popsicle recipe:
Prep Time: 5 min Total Time: 3-4 hours
3 cups of fresh fruit of your choices (strawberries, blackberries, or blueberries)
3 cups Boenker Hill Sweet Red Wine
Pour into a blender. Mix and then pour into a popsicle mold or ice cube tray, freeze for 3-4 hours, and enjoy! If your wine ice pop doesn’t want to come out of its mold, run it under cool water for a few seconds and try again.
Peanut Butter and Sweet Red Wine Ice Pops Recipe
Prep Time: 5 min Total Time: 3-4 hours
1/3 cup Creamy peanut butter
1 cup Vanilla yogurt 1 ½ cups
Boenker Hill Sweet Red wine
In a medium-sized bowl mix the peanut butter and yogurt until smooth. Spoon or pipe the peanut butter mixture into ice pop molds until 1/3-1/2 full. Fill the rest of the molds with Missouri Boenker Hill Sweet Red wine. Freeze for 3-4 hours until solid. Run the molds under cool water for a few seconds to loosen the pops from the mold. Remove the pop from the mold and enjoy!
This BBQ sauce is rich (thanks to the wine), slightly sweet, and nicely thick with just a hint of a spicy kick. It is ideal for beef, lamb, and Portobello mushrooms, but could work with much more. This recipe makes about 4 ½ cups, enough for a group or to save. It keeps well for months.
In a large saucepan over medium heat, mix together all ingredients and bring to a simmer. Reduce heat and simmer uncovered for approximately 15 minutes, stirring occasionally. Simmer longer if you like your BBQ sauce extra thick.
When the sauce has simmered for about 10 minutes, taste test it to see if you want to turn up the heat. If it needs more kick, add a tad more cayenne pepper. Continue simmering for at least 5 minutes.
Let the sauce cool and pour into a bottle or jar with a tight fitting lid. It’s delicious right away, but it’s even better the next day. Consider making it ahead of when you’ll be cooking out. The sauce will keep for months in the refrigerator and freezes well.
*Pro-tip: Keep some in a squeeze bottle for later use.
This month we are featuring our Missouri Norton. This full bodied red wine showcases the unique characteristics of the Norton grape: spicy earth tones and rich fruit flavors with a light tannin finish.
What does Norton pair with?
Nortons pairs with red meat like, steak, barbecue and lamb. It also complements dark chocolates, strong cheeses such as blue and Cheddar, and spicy seafood. We also regularly pair this with pasta, red sauce based dishes and sipping it around fire pits.
¾ cup Boenker Hill Vidal Blanc
4 tbsp super-fine sugar (find it in the baking aisle or make it)
1 ¼ cup heavy whipping cream
– In a medium mixing bowl, whisk the super fine sugar into the wine until completely dissolved.
– Slowly whisk the cream into the wine and sugar mixture until it begins to thicken, about 2-3 minutes.
– Pour the mixture into a freezer safe container.
– Freeze for 3-4 hours.
– Scoop and enjoy. Try topping with fresh fruit for a little extra refreshing goodness.
*Note: If you choose to use a sweeter white wine, decrease the amount of sugar added to taste.
If you’re craving seafood pasta, we’ve got the perfect dish for you! Try our Vidal Blanc wine shrimp linguine recipe. This simple, but delicious entrée is enhanced with the addition of Missouri white wine. We made this dish with a Vidal Blanc, but you could also use another crisp, dry white such as Seyval Blanc. It’s a quick meal to cook and is sure to become a favorite at the dinner table.
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This month at Boenker Hill we are celebrating Vidal Blanc, a crisp dry white wine with refreshing notes of herbal and grapefruit flavors that has a bright, clean and lingering finish.
Boenker Hill Vidal Blanc Shrimp Linguine Recipe
Time: Prep: 10 minutes | Cook: 15-20 minutes
Yield: 6-8 servings
16 oz Linguine (dry, uncooked)
4 tbsp Butter (unsalted)
2 tsp Garlic – minced
1 tsp Red pepper flakes
1 cup Missouri Vidal Blanc (dry white wine)
Bag (12oz) Raw shrimp – peeled and deveined
1 Pinch of salt and pepper to taste
1 Zest of lemon
¼ cup Fresh lemon juice
1 tbsp Fresh parsley (for garnish)
¼ cup Shredded parmesan cheese (for garnish)
Cook pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside. Melt butter in a large skillet over medium heat until sizzling. Add minced garlic and red pepper flakes and sauté garlic for one minute before adding wine. Cook mixture for approximately one minute. Carefully add shrimp then season with salt, pepper, and lemon zest. Cook shrimp for 5-7 minutes until shrimp are pink. Remove skillet from heat and stir in fresh lemon juice. Add pasta and toss lightly to combine until pasta is well coated. Garnish each serving with fresh parsley and shredded parmesan cheese.
This recipe is full of flavor, but the leftovers also tastes great reheated the next day after the pasta absorbs more of the sauce.